Crispy seaweed, despite the name, is in fact deep-fried spring greens. A popular Chinese dish, crispy seaweed can be finished with sesame seeds, Chinese five-spice powder, chilli, or simply sprinkled with salt and served with a sweet chilli dip.
1
Heat a deep fat fryer to 180°C
2
Separate the leaves from the spring cabbage, cut out the thick stems and thinly shred the leaves
3
Blanch the leaves in boiling water, then drain and dry thoroughly
4
Carefully add the cabbage to the heated oil and deep-fry until crisp - this will take about 30 seconds. Stir occasionally to stop the leaves clumping together
5
Drain on kitchen paper and season before serving
Variations
Alternatively, the spring greens can be baked in a hot oven at 220°C/gas mark 7 - just drizzle in oil and bake for about 5 minutes until crispy.
Serve the crispy seaweed alongside your favourite Chinese dishes, such as spring rolls, steamed wontons, black pepper beef or chow mein.
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